WWW.FREI-STYLE.COMFennel risotto with pears
Ingredients
- 2 fennel heads (water, vegan butter, salt)
- 1 pear
- 2 Tbsp olive oil
- 1 onion
- 300 gr 1 1/3 cups risotto rice
- 700 ml 3 cups bouillon
- 75 ml 1/3 cup white wine
- Salt
- Pepper
- Fresh thyme
- 2 Tbsp hazelnuts
- Vegan parmesan
Instructions
- 1.Prepare and wash the fennel and dice it
- 2.Put the fennel dices in a pot with some water, vegan butter and salt and let simmer at medium heat with the lid closed, until the liquid has vaporized
- 3.Wash the pear, cut it in quarters, remove the core and dice it as well
- 4.Finely chop the onion and sauté it in olive oil
- 5.Add the risotto rice and shortly sauté it as well
- 6.Deglaze with white wine and boil it down
- 7.Now add the bouillon little by little and stir it in until it’s all settled in
- 8.Repeat it until the rice is soft, approx. for 15 – 20 minutes
- 9.Add the fennel and the pear and stir them in
- 10.Season with fresh thyme, salt and pepper – if you want you can add some vegan butter to it
- 11.Roughly chop the hazelnuts and roast them in a pan without oil
- 12.Serve the risotto with hazelnuts and vegan parmesan (optional)
Notes
A tip from my kitchen: I always fold the pear in right at the end so it stays tender and keeps its shape instead of turning to mush. Save the feathery fennel fronds to garnish – they look pretty and taste lightly of anise. Risotto is creamiest fresh, but leftovers reheat beautifully the next day with a small splash of bouillon over gentle heat until silky again.
MY NOTES
Ten more easy vegan dinners, free: frei-style.com/ebook